NO FAIL Gnocchi

So I started making this “no-fail gnocchi” that Light & Tasty magazine (Feb/Mar 2007 issue) says will be “stress free” and guarantee “success”… well I did NOT have success.  So here is the recipe:
• Ingredients:
o 2lbs russet potatoes
o Water
o 1 1/3 cup all purpose flour
o 1 egg
o ¾ tsp salt
o 5 oz frozen chopped spinach, thawed and squeezed dry

• Directions:
o Boil potatoes until tender, drain and begin cooking potatoes again in the same pot until steam stops coming off them
o Put the potatoes through a ricer or a fine mesh strainer
o Allow to cool a bit and create a well in the potatoes
o Sprinkle flour over potatoes and into the well
o Whisk egg and mix in salt/spinach, then pour into the well
o Mix all the ingredients together until soft dough ball forms, knead 10-12 times to achieve soft dough
o Divide into 4 portions, roll out into rope ~1/2 inch thick
o Cut into ¾” pieces
o Press with a floured fork
o Boil for ~30-60 secs, toss and serve

Let me know how this goes for you!!!

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5 Responses so far »

  1. 1

    I love gnocchi, and this recipe looks great!!

    • 2

      If you have any tips on how to make it so it will dough up I would love your feedback!! I would love to give this homemade recipe an actual try, like in actually eating it and not throwing it away because it wouldn’t dough up! 😉

  2. 3

    Here is my favorite recipe. Never trust any Italian food labeled “light and tasty.” 🙂

    Recipe (adapted from Marcella Hazan’s Essentials of Classical Cooking, Tomato Sauce with Onion and Butter, page 152 )

    Tomato Sauce (enough for gnocchi recipe or 1 -1/2 pounds of pasta)

    2 pounds, fresh, ripe tomatoes, blanched, peeled, chopped (keep the juice)
    or 2 cans imported Italian plum tomatoes, cut up with their juice
    5 tablespoons butter
    1 medium onion, peeled, cut in half
    salt
    Put tomatoes, butter, onion, salt in sauce pan and simmer uncovered slowly for 45 minutes. Discard the onion.
    Taste and correct seasoning.

    Gnocchi Recipe (adapted from Essentials of Classical Cooking. pages 260-261 )

    Ingredients

    1 1/2 pounds of boiling potatoes, boiled in salted water, just until done
    1 1/2 cups unbleached all-purpose flour
    Instructions

    Boil, peel and rice potatoes while still warm.
    These instructions are simplistic, and much more detailed in the book.
    Do not add all the flour at one time. Start by adding a half cup and then keep adding, just until you have a dough you can work with. If you are unsure, have a small saucepan of boiling water ready and test one. It takes 10 seconds to test.
    Dough will be a little sticky, but should be easy to work with should not fall apart while boiling. Don’t overwork. Roll into cylinder, cut in 3/4” pieces and taking it lengthwise across a fork, depress center. The center should be thinner than the edges, which helps to keep the gnocchi tender.
    The ridges serve to hold the sauce.
    Use 4 quarts of water in sauce pan to boil. Add salt. In the beginning, add 3 gnocchi and cook only FOR TEN SECONDS. Taste and if too floury, add only 2 or 3 seconds. If you are tempted to cook your gnocchi behind this point, they will become the dreaded piece of rubber.
    Time your gnocchi to be ready when your sauce is done, cooking the gnocchi in the last stretch of those 45 minutes. When gnocchi is ready, add grated cheese, and then the sauce.
    Serve immediately. Season to taste.

    Note on Tomatoes: Only use roma tomatoes, as they have very little seeds or juice and yield the best result.


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